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Thursday, 24 December 2015

I'm back from a wonderful family winter vacations and having experienced freezing cold temperature at -9 degree Celsius as well as highly polluted air quality of PSI 500, am I glad to be home! My oven has rested well too for the past one month and it is all ready for moi to work it hard again...lol!

Here's sharing my new experiment and recipe of a roll cake which I have transformed into a Christmas log cake for my church Caregroup gathering last weekend. My friends who were my 'guinea pigs' gave thumbs up for it and they love the smooth, soft and bouncy cake texture. They told me that they have not tasted such nice roll cake texture before and they also love the chocolate and coffee cream fillings which is light and not too sweet. My hubby who hardly praises also commented that this is the best roll cake I have made so far!

As I was rushing to attend the gathering, I didn't have time to take out my DSLR camera to take some nice shots of the cake, only manage to snap one photo of the completed cake with my mobile phone.

I highly recommend you to give this cake a try and here's wishing everyone a Blessed and Joyous Christmas!

Tuesday, 17 November 2015

My last post on the Cream Cheese Chiffon Cake was very well received. Many readers have baked it and feedback that they love the delicate, moist and melt-in-the-mouth texture. They even commented that it tastes like the Japanese cotton cheesecake after chilling it in the fridge. Some have called it a white beauty because of it's pale and smooth colour. Here's how it looks if you haven't seen it and you can find the recipe 'here'.

Today I shall share another chiffon cake recipe which I have created based on my knowledge learnt from the last chiffon cake.

After this post, my oven will take a break as I'll be going off for my holidays soon. See you again when I am back in mid-December!

Friday, 13 November 2015

This is one of the best chiffon cake that I have ever made as it's so delicate and smooth and literally melts in the mouth! Everyone who tries the cake, loves it's super smooth and moist texture. Hub and kids went for second and third helpings after eating a piece!

这是我吃过最好吃的戚风蛋糕，老公和孩子们吃了一片后还会想要再吃！蛋糕的质感好轻柔，又松软，入口即化！

Really love this recipe taught by a Japanese champion cake talent. In the past, I used to whip up the meringue till stiff peak stage when making chiffon cake, now I have learnt that the best meringue stage is firm peak stage and it's best for making chiffon cake. Firm peak stage is in between soft peak and stiff peak, thus you have to concentrate hard while beating the egg whites in order not to overbeat it.

Another tip for achieving soft, delicate and moist chiffon cake is to use more egg white than egg yolk. Thus, it is better to separate the egg white and egg yolk first then measure out the weight according to the recipe. This recipe is a definite keeper and I am sure gonna bake this again soon!

Monday, 9 November 2015

My teenage girl has a love for anything oats, so I made this quick, simple and healthy oat milk pudding for her and she loves it as much as the Matcha healthy milk pudding which I have made for her previously. You can click 'here' for the recipe if you would like to try it too. :)

Friday, 6 November 2015

These marbled cream cheese brownie are so moreish that you will fall in LOVE with this dessert at the first bite! It is also baked in my favourite Mastrad silicone 12 heart-shaped muffin pan. I LOVE this pan as it is so easy to unmould and every piece came out so lovely that you can't help falling in LOVE with it!

Tuesday, 3 November 2015

This is my first time baking bread with charcoal powder. I first saw charcoal bread in Taiwan's bakery shops many years ago. Activated charcoal is well known for its detoxification benefits, In fact it is an ancient way to cleanse the system as it is the most absorbent material to get rid of toxins and impurities from the body. Bamboo charcoal has become a popular ingredient in cooking and baking. Besides bread, you can find charcoal snowskin mooncakes, charcoal pastry, charcoal ice-cream etc. Charcoal is almost tasteless and it is good to use as a natural colouring too.

Friday, 30 October 2015

The Madeleine is a traditional small cake from France. It is actually a very small sponge cake with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. There was a saying that this french pastry was created in the 19th century by a lady pastry cook, Madeleine Paulmier hence it was named after her.
I made these lovely french cakes together with my 8-year-old boy two days ago. He came home in high spirit as he is the only one in class who scored full marks for his Mathematics examination paper which he took on Monday. Mathematics is his favourite subject, thus he is overjoyed! We decided to make some madeleines. I did the cake batter for the classic Madeleine while he watched. When I am done, he did the cake batter for Matcha madeleines all by himself! We had to put the batter into the fridge overnight, this is necessary so that the bumps or humps will develop during baking.
We have an enjoyable time baking, bonding together and eating these tasty french cakes. Do give this simple recipe a try and wishing you a lovely and blessed weekend. :)

Wednesday, 21 October 2015

Matcha ice-cream has always been my favourite ice-cream. Many readers have tried my blog's earlier Homemade Matcha green tea ice-cream recipe and given good feedback. As it requires more steps, involving the cooking of the egg mixture to 85 degree Celsius, I decided to work out a recipe without using any eggs. After several experiments, finally I am satisfied with this eggless version. It tastes just as good! 抹茶口味的冰淇淋是我最爱的雪糕。之前做了也在部落格分享过，试过的读者们都赞好吃。这次想省略鸡蛋，试验了好几次，终于满意这自创无蛋版的食谱，强力推荐给大家！如果你像我一样喜爱抹茶口味的甜品，肯定会喜欢的！ I often get enquiries regarding the Tovolo Glide-A-Scoop ice-cream tub which I used to contain my homemade ice-cream. This tub can store up to 1.5 quarts of homemade ice cream/gelato/sorbet. It's non-slip base steadies the container while you effortlessly scoop along the slender tub and it's slim design fits into any tightly packed freezer door too. Good news! It is now available in Singapore and exclusively online at www.tovolo.com.sg.

Friday, 16 October 2015

This month is our local school exam period, I have made these Gem Candy Cookies to cheer my kids and they love it! I have used this set of Mastrad Cookie Cutters to cut out the fun shapes and fill the center with candies, don't they look like gems, pretty isn't it? You can made these for the coming Christmas and it will surely made a lovely gift for your loved ones and friends! 这个月是本地学校的考期，我做了这些宝石糖果曲奇来鼓励孩子们，他们好喜欢！我用了这套Mastrad多功能饼干模具，切出有趣的形状，并在空中加了糖果，看起来好像宝石，是不是很漂亮？大家可以在即将到来的圣诞，尝试做这些曲奇，送给亲朋好友，一定会受欢迎的！

Thursday, 8 October 2015

My first attempt of baking an ogura cake - Ogura Colour De Quad cake was few months back and I like the way it turned out with four different colours using all natural colourings like blue pea flower, beet root powder and matcha powder. This time I decided to try Nutella flavour as I was craving for a chocolate cake. It turned out to be soft, super moist and chocolatey. I am giving myself two thumbs up for this cake as it is super delicious and I highly recommend you to try it! 几个月前第一次做相思蛋糕，用了全天然色素（紫蝶豆花，甜菜根和抹茶）做了四色相思。 这次用了巧克力榛子酱做了这超柔软，超湿润，超好吃的巧克力榛子酱相思蛋糕，强力推荐给您！

Tuesday, 6 October 2015

Bake this soft and fluffy all natural camouflage loaf to cheer my little one up as he has been suffering from frequent nose bleeding due to block nose caused by the haze. Wishing the haze to go away soon as I miss the sun, blue sky and fresh air!!!

Friday, 2 October 2015

Using the purple sweet potato powder I made 2 weeks ago, I have baked these butter cookies and am happy that it turned out a beautiful purplish pink which is acheived by using all natural colouring and nothing artificial at all! These cookies used egg white only so if you have leftover egg whites from previous bakes, this will be a good recipe to consume it. :) 用自制的紫薯粉做了这些蛋白奶油饼干，很满意用天然材料烘出来的紫红色，也刚好可以消耗在冰箱剩余的蛋白。;)

Wednesday, 30 September 2015

Hope you have enjoyed my creation of the Milo Ferrero Rocher Swiss Roll in my last post. This time I am gonna share another personal creation which also got the big thumbs up from my family. This Milo frozen treat can be made with or without an ice-cream maker and definitely cheers us up in this time of hazy condition in Singapore caused by the Indonesia fires. 创作了美禄金沙巧克力卷后，又创作了无蛋版的美禄冰淇淋，家人一样赞好吃，好开心！即使没有家用冰淇淋器也一样可以做​的​出来！Due to the deterioration of air quality, my family has been keeping all doors and windows shut (hubby even bought air-tight tapes to stick on the windows and doors to ensure a tight seal to prevent any air from coming through)and making our IQAir Healthpro air-purifier work extra hard. We are also diligent in donning our N95 maskswhen the PSI level hits unhealthy level.
We are kind of disturb to see many people taking the haze too lightly and still do not wear N95 mask (surgical masks, tissues or handkerchiefs will not protect you at all!) at outdoors. According to Wikipedia, the PM 2.5 particles which made up the majority of haze particles is the deadliest form of air pollution due to their ability to penetrate deep into the lungs and blood streams unfiltered, causing DNA mutations, heart attacks, premature death and lung cancer, thus even short-term exposure can be damaging! Hence, I do urge my Singaporean and Malaysian readers to take good care during this haze period and be proactive in taking care of your own/family's health.

Monday, 28 September 2015

Last week was a hectic week for me, visiting the hospital almost everyday!(you will know why if you have read my last post.) I am glad that the week ended well with good celebration of the mid-autumn festival with the extended family. To support my blogger friend, Zoe of Bake for Happy Kids, who is the host of this month Little Thumbs Up - Milo theme, I have actually come up with this Milo swiss roll recipe two weeks back but have no time to blog about it until now. I love Milo since young especially the Australian recipe which is tastier and more fragrant. Do you know how I like to enjoy my Milo? I usually put a few heaps of Milo powder in my glass of fresh milk, give it a slight stir before scooping up the clumps of Milo to eat, it's really shiok! ('Shiok' is a common slang word used in Singapore and Malaysia to express happiness, strong pleasure or tingling taste buds with regards of food)AsI have a box of Ferror Rocher chocolate sitting in the fridge, I decided to use it for the swiss roll fillings. I am delighted that the crushed hazelnuts, chocolate and wafer cream fillings turned out to be super delicious and it blended so well with the Milo swiss roll! My fussy hubby and kids gave a big thumbs up for this new creation. :)

I have also used organic extra virgin coconut oil in this recipe and here's sharing the health benefits of it.

Wednesday, 23 September 2015

I have actually scheduled this week to bake more varieties of mooncakes but due to unforeseen circumstances, my girl injured her toe and I had to bring her to the hospital to see the Pediatric Orthopaedic and more visits to the hospital as my boy has to see Pediatric Ophthalmology and mum has to undergo minor surgery. So, I am left with just one day to bake before the mid-autumn festival this Sunday. I have chosen to try out this cheesy Shanghai Mooncake which is so much easier as compared to the traditional Cantonese style mooncakes. It turned out to be fragrant and tasty. Do give it a try if you have some time. :)

Monday, 21 September 2015

This is my first time using Baguette flour to bake and I love the taste and texture of the french loaf which this flour has yielded. The baguette flour besides suitable for making baguettes & french loaf, it is also suitable for sourdough and all types of crusty artisan bread as it is able to give a rich flavour, crusty outer layer and great inner holes. My hubby who loves artisan bread gave a big thumbs up for this french loaf using the baguette flour as he loves the texture so much more compared to the Breadmaker Wholemeal French Loaf which I have baked using bread flour previously. I foresee myself to be baking bread more with this baguette flour to please my other half. ;)

Click 'HERE' for the list of stores where you can buy this baguette flour.

Thursday, 17 September 2015

In my earlier post, I shared my homemade purple sweet potato powder and I have used it to make this healthy snow-skin mooncake skin which uses olive oil instead of shortening. I have used quite a bit of this all natural food powder to achieve a vibrant purple and I am beyond happy with the result...of course as purple is my favorite color! :) 上个帖子分享了自制的紫薯粉，用了它来做这个健康， 用橄榄油代替白油的冰皮月饼。我相当满意做出来的成品，觉得颜色很漂亮，当然...因为紫色是我最喜欢的颜色嘛！:)

Purple sweet potatoes also known as Okinawan sweet potatoes are richly nutritious.

Tuesday, 15 September 2015

It is not difficult to make your own fruit or vegetable powder at home. I am one home baker who avoids using unhealthy artificial colorings or artificial ingredients in my food preparation and advocates using healthy, natural and premium ingredients. Hence, to achieve my favorite color purple, I have made a pot of purple sweet potato powder which can be used for making bread, cookies, macarons, mooncakes, cakes etc.
喜欢用全天然材料来烘焙与烹饪的我，自制了紫薯粉，打算用它来做紫色的月饼，饼干，马卡龙，面包等等。自然色素肯定比人工色素健康许多！

Source from Internet 来源自网络

This afternoon, I have used my homemade purple sweet potato powder to make these healthy snow-skin mooncakes (no shortening) which I will share in my next post. 今天下午，用了自制的紫薯粉做了这些健康无白油的冰皮月饼，下一个帖子再与大家分享！

Thursday, 10 September 2015

Watermelon shaped bakes seems to be in the trend this year. You can find watermelon shaped bread, roll cakes and now mooncakes! This idea is from a bakery in Taiwan who hit the news recently with this creation. This is my first time using Ghee and I am surprise to find out that this cultured butter is full of health benefits. I love it as I am one who advocates using all natural, healthy and premium ingredients for baking!

Monday, 7 September 2015

This is my first time making homemade bean paste and I am glad that I am in control of the sugar level and have made these low sugar version. Mung bean paste can be used for making many types of desserts like Jin Deui(a type of fried Chinese pastry made from glutinous rice flour, coated with sesame seeds on the outside and is crisp and chewy), Ang Ku Kueh (a small round or oval shaped Chinese pastry with soft stickyglutinous rice flour skin wrapped around a sweet filling in the centre), mooncakes etc. 这是我第一次试做豆蓉，自己做的不但健康还可以控制糖份。绿豆蓉可以用来制作不同的甜点如煎堆/芝麻球（一种油炸的甜点，用糯米粉制成，外层沾了芝麻，咬下去酥脆又有嚼劲），红龟粿，月饼等等。I have used the low-sugar mung bean paste to make a batch of watermelon-shaped pastry mooncakes (as seen below) using all natural ingredients and no artificial colourings or baking chemicals at all. Isn't it cute?

Wednesday, 2 September 2015

My family loves to eat scones. This is the healthiest scone I have ever made. With the use of wholesome ingredients like brown sugar, organic wholemeal flour, oatmeal etc., it's super nutritious, healthy and yummy!我和家人都很喜欢吃司康。這是我做過最健康的司康，用了健康的食材如黑糖，有机全麦面粉，燕麦片等等， 營養又好吃！

Friday, 28 August 2015

This famous Mrs NgSK butter cake recipe needs no introduction. It is so raved about in the bloggersphere and everyone who tried it deem it the best butter cake they have ever made. This recipe uses the egg separation method and yields a light, soft, moist and fragrant butter cake.

I have used this Mastrad mini bundt mould (made of premium silicon, easy to hold safety handles, easy to demould and odourless) to make some small and dainty cakes in different flavours using natural ingredients like organic vanilla paste, uji matcha powder and cocoa powder. This is my trial bake here and I intend to make this again for my kids' teachers for the upcoming teacher's day.

Wednesday, 26 August 2015

I don't know about you but I love Sara Lee's pound cakes since I was a child and would always eat it together with a cup of fresh milk. Three months ago, I shared my 'Marble Chocolate Pound Cake ' and it was super well received as many who have baked it feedback that it tasted exactly like Sara Lee's marble pound cake.As I had some full ripe bananas sitting on my wet kitchen counter top, I was thinking if I should use it to bake my all time favourite 'Banana Cake' (this is another highly recommended cake which many of my readers have tried and feedback that it is so soft and fluffy) or try something new. Then that big bottle of Nutella caught my sight... and here you are a Banana Nutella pound cake which is fragrant and tasty! 从小就爱吃莎莉蛋糕，前阵子做的“大理石巧克力磅蛋糕”很受欢迎，许多读者试了，反馈味道很像莎莉的大理石蛋糕。

Friday, 21 August 2015

My girl is a great fan of Subway White Chocolate Macadamia Nut Cookies. I wanted to surprise her by baking some copycat version. I am happy with my experiment as the result is quite close to the store bought ones. 女儿好喜欢吃SUBWAY的白巧克力夏威夷果仁软曲奇，我就在家试做了山寨板的，希望能给她一个惊喜。好开心味道跟Subway店还蛮接近的。Before you start, may I suggest that you read the important tips given below on how to achieve soft and chewy cookies. Please do not reduce the sugar amount as it will also affect the cookie texture. 在试做之前，建议您先看以下的重要提示如何才能做出软又有嚼劲的曲奇。请不要降低糖份，因为这也会影响曲奇的软质感。

Wednesday, 19 August 2015

This mini bite size bread is so addictive that you can't stop at one, guarantee that you will be popping one after another into your mouth and in no time you will finish the whole batch and wished that you have made more! ;)This recipe is a keeper and I shall be making this finger food snack very often as it is so well liked by everyone in the family!

Friday, 14 August 2015

My second attempt using the cooked dough method to bake the Hokkaido chiffon cupcake and first attempt to whip up Swiss meringue buttercream (SMBC) and in Gula Melaka flavour last week was super well received. Many of my readers have tried and given big thumbs up for both cupcake and SMBC recipes. I have fallen in love with this cooked dough method* cupcake which yields softer and delicate cake texture and also fallen in love with the Swiss Meringue Buttercream which is very stable and can be left in the room temperature for many hours and still hold its shape without melting away. *Cooked dough meaning 烫面 in Chinese. The flour used in the chiffon cake recipe is cooked in warm oil before mixing with the meringue prior to baking as it will yield a softer and delicate cake texture. 上星期做的北海道戚風杯子蛋糕加椰糖瑞士奶油霜非常受欢迎，许多读者尝试了都给好评！喜欢用烫面法*，因为做出来的蛋糕质感超柔软又细腻。喜欢这款瑞士蛋白奶油霜，因为不容易融化，容易造型，外形比较美观，可塑性强。*烫面解释 (来自君之) ：烫面戚风，最关键的是“烫面”的过程，所谓“烫面”，从名字上理解，就是被烫过的面粉。最简单的解释是，面粉里的淀粉和蛋白质，在高温下改变性质后，产生很好的增稠力。也因为有烫面的存在，我们能够在戚风的配方里加入更多的液体，使我们做出的戚风在原本就细腻柔软的基础上更进一层楼，变得更柔更软更可口了。将面粉“烫”熟，使面粉内的淀粉发生糊化，进而吸收更多的水分。不过面粉不能直接用煮开的液体来烫，那样温度太高面粉会过度熟化，只需将液体煮热就可以。My kids love this Hokkaido chiffon cupcake so much that they asked me to bake it again. As I have a few boxes of fresh blueberries in my fridge, hence the decision to modify my earlier recipe to make this Blueberry Hokkaido Chiffon cupcakes and Blueberry Swiss Meringue Buttercream. It is so scrumptious that I had 3 servings at one go! My kids couldn't stop eating at one too!

Wednesday, 12 August 2015

Ice- Cream is my all time favourite after dinner dessert and I am sharing this healthy and yet delicious beet root ice-cream with you this week. Do take a look at the health benefits of this highly nutritious root vegetable below.

Thursday, 6 August 2015

I love Hokkaido chiffon cupcakes and have baked it many times and even tried it in pumpkin flavour which you can find the recipe here. This is my second time using cooked dough method* and I simply love the result of a softer and delicate cake texture. It is my first time making Swiss Meringue buttercream and in Gula Melaka flavour. It is so fragrant and delicious that my little boy licked up everything that was left over on the whisk and bowl...lol! *Cooked dough meaning 烫面 in Chinese. The flour used in the chiffon cake recipe is cooked in warm oil before mixing with the meringue prior to baking as it will yield a softer and delicate cake texture.

Friday, 31 July 2015

How time flies, this will be my last post for the Little Thumbs Up - Tea event which I am hosting this month and ending tonight. Many thanks to Zoe and Doreen, the organizers, who have once again given me the opportunity after hosting the LTU - Yogurt theme two months ago. Also like to thank my fellow blogger friends who have shared and link their recipes here. 时间过得好快，转眼间我主持的七月小拇指活动-“茶语飘香”今晚就要告一个段落了。很感激两位主办人再次给我这个机会，也感谢支持我的博友们，把她们与茶有关的食谱都分享与连接过来这里。I hope you are not tired of seeing another Matcha post from me. I love anything Matcha and would gladly accept the title of "Matcha Queen" if it's bestowed upon me...lol! Today I am sharing this special Watermelon Frozen roll cake which I have made for my birthday yesterday. It was really challenging especially working on the raspberry and cream fillings on a hot day and taking photos at the same time, but thank God I made it successfully! It is such a refreshing and delicious cake and did satisfied my cravings for frozen desserts in this warm season! 昨天是我的生日，给自己做了这创意冰心的蛋糕卷，用的是全天然材料无色素。在炎热的气候，做这款蛋糕还蛮有挑战性的。 我还得一面做，一面拍照，动作要非常快，因为眼看面前的冰陷急速溶化，弄得我好紧张呦！还好能成功做出来！除了对切蛋糕的技术还待有进步，我还是很满意这次的作品。这抹茶蛋糕搭配了覆盆子冰馅，真的很好吃，冰冰凉凉的，清爽不腻口，很适合消暑喔！

Monday, 27 July 2015

My kids and I really love eating Matcha kit kat. The love started when I bought a few cartons of this sweet treats back during my Japan trip 2 years ago. We are glad that it is available locally and buy it often to satisfy our cravings. Few days ago, my girl asked me if I could replicate this at home and I thought it would be fun to give it a try! So, here's sharing with you my copycat version, the first three steps are similar to making Matcha Nama Chocolate which I have shared earlier on (Click on the name or image below for the recipe) and the end result tastes amazingly close to the real Matcha kit-kat!

Thursday, 23 July 2015

My blog turns 2 today! I am happy and thankful that I can share my baking and cooking experiences with all my friends and readers here. Thank you for your great loving support and for journeying with me as I continue to explore in the baking and culinary world!

部落格今天两周年了, 很开心能时常在这个小天地与大家分享自己的烘焙与烹饪料理心得。同时，也感恩有那么多陪伴着我的朋友与读者们，谢谢你们给我的鼓励与支持！ I have made these simple non-bake frozen durian cheesecake to celebrate this occassion. It is so moreish that I highly recommend that you should give it a try!

做了这些简易又垂涎三尺的免烤冷冻榴莲芝士蛋糕来庆祝，强力推荐给大家！

The warm weather causes the cake to melt really fast during photography...炎热的天气使蛋糕在拍摄时，迅速地在溶化。。。

If durian is not in season, you can consider trying other simple non-bake cheesecakes which uses either 'Tofu' or 'Yogurt' in my blog. Click 'here' or the image below for the recipes.

Baking Supplies Stores in Singapore

Crosspost

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